Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

  • Author: Christopher
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Discover a creamy and indulgent Blueberry Crumble Cheesecake made with plant-based cream cheese and a natural gelling agent for a perfectly sweet and refreshing dessert. This recipe features a smooth cheesecake layer, vibrant blueberry topping, and a crunchy oat and cinnamon crumble, making it a delightful treat for any occasion that is easy to customize and enjoy.

Ingredients

Scale

Crust

  • 200g digestive biscuits
  • 80g vegan butter, melted

Cheesecake Filling

  • 400g plant-based cream cheese
  • 100ml maple syrup (natural)
  • 1 tsp vanilla extract (natural)
  • 2 tbsp fresh lemon juice (natural)

Blueberry Topping

  • 250g fresh blueberries
  • 2 tbsp maple syrup (natural)
  • 1 tbsp fresh lemon juice (natural)
  • 1 tsp natural gelling agent

Crumble Topping

  • 80g oats
  • 1 tsp cinnamon (natural)
  • 1 tbsp maple syrup (natural)
  • 30g vegan butter, melted

Instructions

  1. Prepare the Crust: Begin by crushing the digestive biscuits into fine crumbs in a large bowl. Melt the vegan butter and mix it thoroughly with the biscuit crumbs until they resemble damp sand. Press this mixture firmly into a springform pan to form an even base and chill it in the refrigerator to set while you prepare the filling.
  2. Make the Cheesecake Filling: Using a mixer, blend the plant-based cream cheese and maple syrup (natural) until smooth and fluffy. Add the vanilla extract (natural) and freshly squeezed lemon juice (natural) to brighten the flavor. Pour this creamy mixture over the chilled crust, smoothing it out with a spatula for an even layer.
  3. Prepare the Blueberry Topping: In a saucepan, combine fresh blueberries, maple syrup (natural), lemon juice (natural), and the natural gelling agent. Gently simmer until the mixture thickens into a glossy topping that is still saucy yet sets well. Allow it to cool slightly before pouring it over the cheesecake layer.
  4. Make the Crumble Topping: Mix oats, cinnamon (natural), maple syrup (natural), and melted vegan butter until crumbly. Sprinkle this mixture generously over the blueberry topping to create a golden, crunchy finish.
  5. Chill and Serve: Place the assembled Blueberry Crumble Cheesecake into the refrigerator for at least 4 hours or overnight until fully set. When ready, remove the sides from the springform pan and slice carefully to keep those beautiful layers intact.

Notes

  • Use room temperature plant-based cream cheese to achieve a smoother, lump-free filling.
  • Do not skip chilling; proper refrigeration ensures clean slices and perfect texture.
  • Fresh blueberries provide the best flavor and consistent results for the topping.
  • Press the crust firmly and chill well before filling to keep it crisp and prevent sogginess.
  • Adjust the maple syrup in the filling to customize sweetness according to taste.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: thirty-five g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: blueberry, crumble, cheesecake, plant-based, vegan, gluten-free, dessert, blueberry topping, oat crumble

Find it online: https://easyrecipeplanet.com/blueberry-crumble-cheesecake/